Authors: Ani Phyo

Ani's Raw Food Essentials (42 page)

BOOK: Ani's Raw Food Essentials

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WATERCRESS WITH CRANBERRIES AND ALMONDS

MAKES 4 SERVINGS

This is a watercress lover's salad. If you're not a fan of watercress, this might just make you into one: spicy watercress is tossed in a light whisked dressing and garnished with almonds and cranberries.

DRESSING

1 recipe Basic Whisked Dressing (page 149)

SALAD

4 cups watercress

GARNISH

Â½ cup slivered almonds
Â¼ cup cranberries
1 recipe Rawmesan Cheeze (page 105) or Cheezy Sprinkle (page 106)
Several pinches of cracked black pepper

In a large mixing bowl, whisk the Basic Whisked Dressing to blend and add the watercress, tossing to coat.

To serve, top with the almonds and cranberries. Sprinkle with cheeze and black pepper.

Will keep for 1 day in the fridge.

SPRING GREENS IN CURRY DRESSING

MAKES 4 SERVINGS

Delicate spring greens are tossed in a creamy curry dressing. This dressing is so tasty and versatile, I recommend making a double or triple batch so you can keep extra on hand in a jar in your fridge to dress up plain greens any time.

DRESSING

1 recipe Basic Blended Dressing (page 151)
2 teaspoons curry powder

SALAD

8 cups mixed greens, such as mesclun, mÃ¢che, arugula,
or spinach (about 1 pound)
1 cup snap peas

To make the dressing, blend curry powder with the Basic Blended Dressing.

To serve, toss the salad with the dressing and serve immediately.

SERVING SUGGESTION:
Use a spiralizer to slice a beet into long strands. Use the beet “noodles” to garnish each salad.

CHINESE CHICKENLESS SALAD

MAKES 4 SERVINGS

A sweet sesame-ginger dressing is whisked together and tossed with napa and red cabbage, carrots, and green onions.

DRESSING

2 tablespoons Nama Shoyu or Bragg Liquid Aminos
2 teaspoons apple cider vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon toasted sesame oil
2 tablespoons agave syrup

SALAD

6 cups thinly shredded napa cabbage
2 cups shredded red cabbage
2 cups shredded carrot
Â½ cup thinly sliced green onion (about 3 whole)

GARNISH

Â¼ cup sliced almonds

Whisk all the dressing ingredients together in a small bowl.

Place the salad ingredients in a large mixing bowl. Pour the dressing over the vegetables and toss to mix.

To serve, divide the salad among four serving dishes. Garnish each portion with the almonds and serve immediately.

YIN AND YANG SALAD WITH JALAPEÃO-TAHINI DRESSING

MAKES 4 SERVINGS

Cabbage, romaine lettuce, carrots, cucumbers, peas, and fresh cilantro are tossed in a lemon-tahini dressing with the added heat of a green jalapeÃ±o. JalapeÃ±o-Tahini is one of my favorite dressings.

JALAPEÃO-TAHINI DRESSING

1/3 cup tahini
1/3 cup lemon juice (from about 2 lemons)
2 tablespoons Bragg Liquid Aminos or Nama Shoyu
1 tablespoon jalapeÃ±o (about Â¼ whole), or to taste
1 teaspoon minced garlic
3 to 4 tablespoons filtered water, as needed

SALAD

4 cups thinly shredded cabbage,
2 cups torn romaine lettuce
Â½ cup julienned carrots
Â½ cup sliced cucumbers
Â½ cup peas
Â¼ cup fresh cilantro leaves

GARNISH

3 tablespoons sesame seeds

Place all the dressing ingredients in a blender. Blend until smooth.

Place all the salad ingredients in a large mixing bowl. Toss with the dressing.

To serve, top the salad with the sesame seeds.

Will keep for 2 days in the fridge.